The Effect of Acidophilus on CO2

Production in Yeast

The Effect of Acidophilus on CO2

Production in YeastGina TripicchioLauren Molier

Marissa Evangelista

Gina TripicchioLauren Molier

Marissa Evangelista

AbstractAbstract The purpose this experiment is to investigate the effect of acidophilus on CO2 production in yeast. We combined yeast and varying amounts of acidophilus and measure CO2 production. We were unable to conclusively find the amount of acidophilus that reduces CO2 production in yeast. We were able to identify a trend in which 4 or more acidophilus tablets did reduce CO2 production in most trials.

The purpose this experiment is to investigate the effect of acidophilus on CO2 production in yeast. We combined yeast and varying amounts of acidophilus and measure CO2 production. We were unable to conclusively find the amount of acidophilus that reduces CO2 production in yeast. We were able to identify a trend in which 4 or more acidophilus tablets did reduce CO2 production in most trials.

IntroductionIntroduction This topic was chosen to investigate the effect of different amounts of acidophilus on the production of carbon dioxide in yeast.

Real life implications include:-the use of acidophilus while taking

antibiotics-the use of acidophilus for yeast

infectionsIndependent Variable: Amount of acidophilusDependent Variable: Amount of CO2 productionInvestigable Question:What is the effect of different amounts of acidophilus on CO2 production in yeast?

This topic was chosen to investigate the effect of different amounts of acidophilus on the production of carbon dioxide in yeast.

Real life implications include:-the use of acidophilus while taking

antibiotics-the use of acidophilus for yeast

infectionsIndependent Variable: Amount of acidophilusDependent Variable: Amount of CO2 productionInvestigable Question:What is the effect of different amounts of acidophilus on CO2 production in yeast?

Background ResearchBackground Research Lactobacillus acidophilus is a bacteria that produces

lactic acid It can be found in foods such as yogurt and

sauerkraut It protects the body against harmful bacteria

including Candida albicans which causes yeast infections

Antibiotics kill probiotics such as acidophilus. Therefore, people taking antibiotics are at risk for developing yeast infections.

Taking acidophilus while taking and after completing antibiotics helps restore probiotics to the body and combats yeast infections

Yeast growth can be easily measured by CO2 production

Lactobacillus acidophilus is a bacteria that produces lactic acid

It can be found in foods such as yogurt and sauerkraut

It protects the body against harmful bacteria including Candida albicans which causes yeast infections

Antibiotics kill probiotics such as acidophilus. Therefore, people taking antibiotics are at risk for developing yeast infections.

Taking acidophilus while taking and after completing antibiotics helps restore probiotics to the body and combats yeast infections

Yeast growth can be easily measured by CO2 production

HypothesisHypothesis

If we increase the amount of Acidophilus, then the amount of CO2 production will decrease because of the inhibition of fermentation

If we increase the amount of Acidophilus, then the amount of CO2 production will decrease because of the inhibition of fermentation

Materials ListMaterials List 300mL of deionoized water Plastic bottles (6 per trial) Measuring spoons (1/2 teaspoon and 1 teaspoon) Funnels Glass beaker Hot plate Thermometer Tape Black pen Camera Acidophilus tablets Dry yeast Sugar CO2 probe

300mL of deionoized water Plastic bottles (6 per trial) Measuring spoons (1/2 teaspoon and 1 teaspoon) Funnels Glass beaker Hot plate Thermometer Tape Black pen Camera Acidophilus tablets Dry yeast Sugar CO2 probe

Experimental ProcedureExperimental Procedure

Control Group: First bottle in each trial group which did not contain any acidophilus

Experimental Group: Remaining five bottles in three trials which contained varying amounts of acidophilus, yeast, and water

Total # of Trial Groups: 4

Control Group: First bottle in each trial group which did not contain any acidophilus

Experimental Group: Remaining five bottles in three trials which contained varying amounts of acidophilus, yeast, and water

Total # of Trial Groups: 4

Experimental ProcedureExperimental Procedure Step-by-step: Step 1: (Trial 1) Line up six plastic bottles Step 2: Add 1/2 tsp of sugar to bottle # 1 Step 3: Add 1 tsp of yeast to bottle Step 4: Lightly swirl bottle containing the dry ingredients to evenly

mix the sugar and yeast Step 5: Add 2 teaspoons of water to mixture Step 6: Immediately insert CO2 probe to measure and record CO2 levels

for 2 minutes Step 7: After 2 minutes have passed, take out probe and set bottle

aside Step 8: Take remaining bottles (2-6) and repeat steps 2-7 but adding

increasing amounts of acidophilus (starting with 1 tablet in bottle 2 and increasing to 5 tablets in bottle 6) after step 4 (Repeat for Trial groups 2, 3 and 4)

*Note* At the end of each trial, take a photo of the trial group to visually record the CO2 production in each bottle. Then, at the end of the entire experiment, take picture of all trial groups lined up together for comparison purposes.

Step-by-step: Step 1: (Trial 1) Line up six plastic bottles Step 2: Add 1/2 tsp of sugar to bottle # 1 Step 3: Add 1 tsp of yeast to bottle Step 4: Lightly swirl bottle containing the dry ingredients to evenly

mix the sugar and yeast Step 5: Add 2 teaspoons of water to mixture Step 6: Immediately insert CO2 probe to measure and record CO2 levels

for 2 minutes Step 7: After 2 minutes have passed, take out probe and set bottle

aside Step 8: Take remaining bottles (2-6) and repeat steps 2-7 but adding

increasing amounts of acidophilus (starting with 1 tablet in bottle 2 and increasing to 5 tablets in bottle 6) after step 4 (Repeat for Trial groups 2, 3 and 4)

*Note* At the end of each trial, take a photo of the trial group to visually record the CO2 production in each bottle. Then, at the end of the entire experiment, take picture of all trial groups lined up together for comparison purposes.

ResultsResults

Visual: Visual:

ResultsResults

Graphic: Units- PPM(parts per million)

Graphic: Units- PPM(parts per million)

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500

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3500

1 2 3 4 5 6

Trial 1

Trial 2

Trial 3

Trial 4

ConclusionConclusion

Our evidence did not support our hypothesis that an increase in acidophilus would decrease CO2 production in yeast

Our data was inconsistent and did not support one specific trend in acidophilus function

Our evidence did not support our hypothesis that an increase in acidophilus would decrease CO2 production in yeast

Our data was inconsistent and did not support one specific trend in acidophilus function

ConclusionConclusion Acidophilus is known to have an interaction with

yeast, specifically in the body In trials 1 and 2 there was a slight trend as

predicted in our hypothesis but the increase/decrease was not significant

In trials 3 and 4, a new probe was used and we observed an unexpected trend in CO2 production

The amount of CO2 production increased in trials 1 through 3 and then decreased in trials 4 through 6. This suggests there could be a threshold for acidophilus function.

It also suggests there was a factor that contributed to the yeast growth that we did not predict

Acidophilus is known to have an interaction with yeast, specifically in the body

In trials 1 and 2 there was a slight trend as predicted in our hypothesis but the increase/decrease was not significant

In trials 3 and 4, a new probe was used and we observed an unexpected trend in CO2 production

The amount of CO2 production increased in trials 1 through 3 and then decreased in trials 4 through 6. This suggests there could be a threshold for acidophilus function.

It also suggests there was a factor that contributed to the yeast growth that we did not predict

Sources of ErrorSources of Error Our initial and most significant source of error was our

CO2 probe. In trials 1 and 2 the probe did not function properly. In trials 3 and 4 a different probe was used but still did not function optimally

Another inconsistency was the technique used to mix the materials. They were not stirred but shaken and the materials might not have mixed as well

We did not activate the acidophilus before placing it in the bottle. The yeast was less dense and always settled on top. The yeast could have been more aggressive and competed with the acidophilus. This could have allowed the yeast to fully activate and inhibited the acidophilus

We regulated temperature as much as possible but yeast and acidophilus are both very temperature sensitive and a slight variation in temperature could have altered our results

Our initial and most significant source of error was our CO2 probe. In trials 1 and 2 the probe did not function properly. In trials 3 and 4 a different probe was used but still did not function optimally

Another inconsistency was the technique used to mix the materials. They were not stirred but shaken and the materials might not have mixed as well

We did not activate the acidophilus before placing it in the bottle. The yeast was less dense and always settled on top. The yeast could have been more aggressive and competed with the acidophilus. This could have allowed the yeast to fully activate and inhibited the acidophilus

We regulated temperature as much as possible but yeast and acidophilus are both very temperature sensitive and a slight variation in temperature could have altered our results

Further Questions to Investigate

Further Questions to Investigate

What is the optimal dose of acidophilus to inhibit yeast growth?

How does temperature affect the function of yeast and acidophilus?

How do acidophilus and yeast compete for resources?

What is the optimal dose of acidophilus to inhibit yeast growth?

How does temperature affect the function of yeast and acidophilus?

How do acidophilus and yeast compete for resources?

BibliographyBibliography

Priya NYHOS Microlab Manual http://www.wisegeek.com/what-is-acidophilus.htm

Priya NYHOS Microlab Manual http://www.wisegeek.com/what-is-acidophilus.htm